Cinnamon Rolls

Make some delicious homemade gluten free cinnamon rolls from scratch. This recipe uses healthy ingredients to maximize flavor while being healthy!

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Cinnamon rolls seem a little difficult to make from scratch at first, but you'd be surprised to see how simple it actually is to make them completely homemade. In this recipe video, Frances Largeman-Roth shows you how to make some delicious gluten free cinnamon rolls.

This recipe for cinnamon rolls includes granulated sugar, raw sugar, yeast, gluten free flour, milk, egg yolks, a mix of sorghum and sweet rice flour cornstarch, a combination of sorghum flour and sweet rice flour, olive oil, and xanthan gum. First, add in a package of yeast into a bowl as well as sugar, because you need something to feed the yeast, and one and a half cups of milk warmed to 110 degrees. Whisk this mixture together and set it aside for 10-15 minutes.

Once you've let your milk and yeast mixture sit for about 10-15 minutes, you're ready to start adding more ingredients to it. Add in two egg yolks at room temperature, a half cup of granulated sugar, a quarter teaspoon of xanthan gum, and one cup of all purpose gluten free flour. Mix these ingredients together and make sure you get all of the flour incorporated into the liquid ingredients. Then, cover your bowl with plastic wrap and let it sit and rise for about an hour.

Once an hour has passed, add in some more flour (a half cup) as well as a mixture of corn starch, sweet rice flour, and sorghum flour, and add in another quarter teaspoon of xanthan gum. Then add in your second mixture of 1/3 cup of sorghum flour and 1/3 cup of sweet rice flour. Now you're ready to move on to making the filling while you set this mixture aside.

For the cinnamon roll filling you will need honey, unsalted butter, light brown sugar, ground cinnamon, and molasses. Add into a bowl a stick of unsalted butter at room temperature, one cup of packed light brown sugar, two tablespoons of molasses, two tablespoons of honey, and some ground cinnamon.

Now you're going to move on back to your dough. Get a bowl and pour into it two tablespoons of olive oil. Now put all of your dough into a ball shape and place it into the bowl. Turn the dough over so all of it gets coated in the olive oil. Then cover this bowl with some plastic wrap and let it sit for another hour.

Once an hour has passed, oil the surface of your counter a little and remove the dough from the bowl. Cut the dough in half since it can be a little tough to handle all of the dough at once. Roll the dough out to a 12 inch rectangle. Add in the filling, leaving a 1-inch border. Now you can roll up your dough! You're going to leave this to sit in the refrigerator for 30 minutes so it can firm up a little.

When the 30 minutes have passed, butter an 8-inch round baking dish. Coat the bottom of the baking pan with some turbinado sugar. Begin to slice your cinnamon rolls and place them into the pan. Brush your rolls with a little bit of butter and sprinkle some more turbinado sugar on top. Bake these in a 350 degree oven for 45 minutes.

While your cinnamon rolls are baking, you can now begin to make your icing!

Add into a bowl, 1/3 cup of confectioner's sugar, an 8 ounce block of cream cheese cubed and at room temperature, a quarter teaspoon of sea salt, and a teaspoon of vanilla. Mix these ingredients and depending on how thin you would like the icing to be, you can add in a little bit of water while it mixes.

Once your cinnamon rolls have fully baked, you can finally add in the icing and try these delicious ooey gooey pastries! While the process of making cinnamon rolls from scratch may have been a little long, the wait is totally worth it. We hope you enjoy our gluten free homemade cinnamon rolls as much as we do!

Difficulty: Intermediate

Ingredients

1 package active dry yeast

½ cup granulated sugar + 1 ½ tbsp

2 tbsp olive oil

1 ½ cups multi purpose gluten free flour

2/3 cup sorghum flour, divided

1/3 cup cornstarch

1 ½ cups warm milk, 110 degrees F

½ tsp kosher salt

2 egg yolks

½ tsp xanthan gum, divided

2/3 cup sweet rice flour, divided

3 tb unsalted butter

Instructions

Preheat oven 350 degrees.
In a medium mixing bowl combine, yeast, milk and 1 ½ tb granulated sugar and salt. Set aside for 10-15 minutes. Whisk the yolks, 1 cup of multi purpose flour, ¼ tsp xanthan gum and ½ cup granulated sugar. Cover with plastic wrap and place in a warm area for 1 hour. Add ½ cup multi purpose flour, ¼ tsp xanthan gum, 1/3 c sorghum flour, 1/3 c corn starch, 1/3 sweet rice flour to the yeast mixture. Mix thoroughly and add 1/3 c sorghum flour, and 1/3 cup sweet rice flour. The dough will be sticky, but let it rest and absorb the flours. In a bowl throughly mix the filling ingredients and set aside. Meanwhile make a space to roll out the dough. Lay down parchment paper, heavily dusted with mutli purpose flour. Add the olive oil to a mixing bowl and set aside. Coat your hands with flour and transfer the dough tot he parchment paper. Knead the dough for about 1 minute, adding flour to ensure it does not stick, then form a ball. Place the dough in the oiled bowl, cover with plastic wrap and allow the dough to rise in a warm area for 1 hour. Lay down more parchment paper and roll out the dough into a rectangle to about 22 inches in length. Spread the butter mixture on the dough leaving a 1 inch border at the top. Begin rolling the dough in a log. Cover and refrigerate for 30 minutes. Meanwhile butter 2- 8 inch baking pans and sprinkle with sugar in the raw. Remove the dough from the fridge and cut into 18 pieces. Add 9 slices to each pan. Brush with butter and bake for 45-50 minutes, rotating halfway through. Allow to cool in the pan and drizzle with icing.